1/2 of a (1 lb.) pkg. creamette spaghetti, uncooked
1/2 c. milk
1 egg, beaten
1/2 tsp. salt
1 (15 oz.) can tomato sauce
1/2 tsp. oregano leaves
1/4 tsp. pepper
1 (5 to 6 oz.) pkg. pepperoni, sliced
1 sm. red or green bell pepper, sliced
1 c. sliced fresh mushrooms
1/2 c. sliced pitted ripe olives
2/3 c. Sorrento Ricotta cheese
1/2 of a 16 oz. pkg. Sorrento Mozzarella cheese, shredded

Preheat oven to 350 degrees. Prepare spaghetti according to package directions; drain. In medium bowl, blend milk, egg and salt. Add spaghetti; mix well. Spread evenly onto greased 14 inch round pizza pan or 15 x 10 inch jellyroll pan. Combine next three ingredients. Spread on spaghetti; top with next four ingredients. Spoon on Sorrento Ricotta; top with Mozzarella cheese. Bake until hot and bubbly, 25 to 30 minutes. Let stand 5 minutes before cutting. Refrigerate leftovers.